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Original Sin Tripel

This is the Savannah Brewers League Group Brew Recipe (all-grain version) for 2006. Twelve individual batches were combined and then barrel-aged in an Apple Jack brandy barrel after secondary fermentation.

Brewer: ChriSto Email: -
Beer: Original Sin Tripel Style: Belgian Tripel
Type: All grain Size: 5 gallons
8 HCU (~6 SRM)
Bitterness: 31 IBU
OG: 1.083 FG: 1.018
Alcohol: 8.4% v/v (6.6% w/w)
Water: Savannah tap - no additions necessary. Pre-boil/filter recommended to remove chlorine.
Grain: 10 lb. Belgian Pilsner
1 lb. Wheat malt
8 oz. Belgian aromatic
4 oz. Flaked oats
Mash: 75% efficiency
Step mash at 120 for 15 minutes. Raise to 151 and hold for 1 hour.

Boil: 60 minutes SG 1.069 6 gallons
1 lb. Belgian candi sugar
1 lb. Light dry malt extract
Collect 6 gallons of wort. Add DME and candi sugar. Bring to boil and add first hops. At 30 minutes, add flavor hops. At 15 minutes, add last hops and 1 oz. Irish Moss.

For an Extract w/ Grain version, delete 9 lbs of Pilsner malt and 1/2 the Belgian Aromatic and steep remainder for 45 minutes at 150. Use 7.5 lbs extra light DME.
Hops: 1.5 oz. Saaz (3.75% AA, 60 min.)
1 oz. Hallertauer Hersbrucker (5% AA, 30 min.)
.5 oz. Tettnanger (4.5% AA, 15 min.)
Yeast: WLP510 Bastogne. Make a starter 1-2 days prior using provided yeast vial. Cool wort to 80, aerate well and pitch yeast slurry.
Log: Primary ferment for 14 days at 68. Very slow working yeast. Rack to secondary and ferment for a minimum of 14 more days. Racked to apple brandy barrel (twelve 5-gallon batches mixed together) for 12 months.
Carbonation: 2.2 volumes Keg: 9.0 psi @ 40F
Tasting: Pulled off 10 gallons at 4 months to take to the National Homebrewers Convention. Spicy, sweet with raisin and citrus notes. Slight banana in aroma but not much. Quite chewy - FG is a little higher than expected - will probably drop after 12 months in the barrel. Based on inebriation level of imbibers, beer is over 10% after aging in barrel. Though a big beer, you just can't quit drinking it. Ah, Original Sin - just can't get enough of it.

Recipe posted 08/08/06.